Poppy Seed Spirals
1 cup butter, softened
3/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
1 egg
1 teaspoon vanilla
2 2/3 cups all-purpose flour
3 tablespoons poppy seed
1 teaspoon finely shredded lemon peel
In a large mixing bowl beat butter with an electric mixer on medium to
high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until
combined, scraping sides of bowl occasionally. Beat in egg and vanilla.
Beat in as much of the flour as you can with the mixer. Using a wooden
spoon, stir in any remaining flour.
Divide dough in half. Stir poppy seed and lemon peel into one dough half
until combined; leave remaining half plain.
On a lightly floured surface, roll each half of dough into a 9x6-inch
rectangle. Carefully roll poppy seed rectangle around rolling pin; unroll
on top of plain rectangle. Make sure edges are aligned; press down gently
with rolling pin to seal. Tightly roll up, jelly- roll style, starting
from a long side. Wrap in plastic wrap. Chill for 4 to 24 hours or until
very firm.
Using a sharp knife, cut dough into 1/8- to 1/4-inch-thick slices. Place
slices about 1 inch apart on an ungreased cookie sheet.
Bake in a 375 oven for 8 to 10 minutes or until edges are firm and lightly
browned. Transfer cookies to a wire rack; cool. Makes about 48 cookies.
Jenn B in SEMO
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